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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / New Mexico Cuisine.... Share the love!
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    New Mexico Cuisine.... Share the love!

    Go to page << Previous Page  1, 2, 3, 4 ... 14, 15, 16  Next Page >>
    Cook In Southwest
    Fri Feb 19, 2010 1:26 pm
    Food.com Groupie
    Hi,

    I live in Placitas, New Mexico and work in Albuquerque. I'm a misplaced Oregonian, but have always enjoyed Mexican style food (at least as an adult.) I'll never forget my introduction to chile sauce in high school with my Spanish class. No, I don't speak it - wish I did - only took it 2 years.

    My most favorite is chile rellenos, but second is Green Chile Chicken Stew. When I posted that recipe I put the whole nine yards in there for those who, like me, enjoy getting 2 birds with 1 stone. The recipe can be shortened with cooked chicken and canned broth, but I prefer to do it from scratch because then I get extra broth for other dishes. A very quick and dirty version of it is to mix cream of chicken soup with chopped green chiles. When I do that, I usually also put in a grated carrot or maybe some other veges, pasta, or potatoes.

    The other day, I put green chile into some canned tomato soup, and hubby thought I had slaved all day making home made soup.

    I tend to like green chile with chicken and red chile with beef. When it comes to cheese, like enchiladas, I go either way depending on my mood and what I'm wearing. Note: Don't eat red chile when wearing white icon_wink.gif
    DukeNElla
    Fri Feb 19, 2010 1:40 pm
    Newbie "Fry Cook" Poster
    Had lunch at the Pepper Pot last week and NEED to share something with you.... The "Hatch Chile" brand being sold in supermarkets are NOT from Hatch at all. I was sorely disappointed when I learned that. Apparently a Texan came in and bought the name. The Hatch Chile is NEVER canned. The families who own the chile fields in Hatch want the world to know that Hatch Chiles come in burlap sacks.... period!

    Sorry to drop the bad news...........
    Molly53
    Fri Feb 19, 2010 1:43 pm
    Forum Host
    Ach, those Texans! icon_lol.gif


    *KELLY* wrote:
    Hi ladies!! Im not from new mexico but my husband is. Socorro to be exact. And he's like a child in a candy shop when he goes back home for his families homemade dishses they make. He def. loves green chili and the red chili that they smother in EVERYTHING! icon_smile.gif he says " the hotter the better" icon_wink.gif

    Being from california, i really want to learn how to make these dishes for him. I tried to learn from his grandmother who dosent know ANY english what so ever. so that's not alot of help!!
    Kelly, check out my Scratch Southwestern cookbook
    Bubonic Plague
    Fri Feb 19, 2010 2:05 pm
    Newbie "Fry Cook" Poster
    Red chile puree:
    20 dried red chiles
    1 lb. pork meat, chopped small
    2 Tbsp. flour
    2 Tbsp. butter

    snap off the stems and rinse the dried chiles, removing most of seeds. boil for a half hour, remove chiles but save the water

    puree the chiles for a long time til very smooth

    brown the meat
    Brown the flour in the butter
    add chile puree to meat and browned butter
    add chile water til you have a reasonably thick sauce, simmer for awhile, preferably 20-30 minutes, adding more chile water if necessary.
    salt to taste
    Zeldaz
    Fri Feb 19, 2010 3:01 pm
    Food.com Groupie
    Next time you make a plain ole grilled cheese sandwich, put a big hunk of roasted green chile in it. Yowee!
    Cook In Southwest
    Fri Feb 19, 2010 3:20 pm
    Food.com Groupie
    Now that's one thing I haven't added green chile to yet. You can bet I'm trying it soon.

    I love green chile on my cheese burger, so I'm sure it's good! My fav burger is a Sonic (a New Mexico burger chain) bacon cheese burger with green chile add-on and Ranch dressing instead of mayo. Yumm.
    TXOLDHAM
    Fri Feb 19, 2010 3:23 pm
    Experienced "Head Chef" Poster
    Me too Puppies - we have a grandson out there so we do get to visit on a regular basis. Love everything about New Mexico including the cuisine!
    PaulaG
    Fri Feb 19, 2010 3:38 pm
    Forum Host
    Zeldaz wrote:
    Next time you make a plain ole grilled cheese sandwich, put a big hunk of roasted green chile in it. Yowee!


    That is some seriously good eating. icon_smile.gif
    PaulaG
    Fri Feb 19, 2010 3:39 pm
    Forum Host
    TXOLDHAM wrote:
    Me too Puppies - we have a grandson out there so we do get to visit on a regular basis. Love everything about New Mexico including the cuisine!


    and Cafe Rio. icon_smile.gif
    Vseward (Chef~V)
    Fri Feb 19, 2010 4:23 pm
    Food.com Groupie
    chilipepper.gif Paula: You have some amazing recipes! and a lot of them. Mmmm can't wait to try them.

    chilipepper.gif Kelly... you've come to the right place. You'll be cooking up some great dishes for your hubby in no time. That's so wonderful that you want to create some dishes for your family that takes them back to their childhood.

    chilipepper.gif Cookinsouthwest .... thanks for sharing your tips in cooking the puree AND also the Chicken Chile Stew... Yum! I love that you put green chiles in tomato soup... Very clever! Sound great.... and would be perfect accompaning the grilled cheese Zeldaz is talking about. Another very clever idea. I love it!!!

    Seriously, Sonic? has a green chile cheeseburger? Sonic is all over the place now (that brings back so many memories of NM I could start a different topic icon_lol.gif ) But really... I kid you not I have been craving a green chile burger


    I maybe headed to Sonic today!

    chilipepper.gif TXOLDHAM ... I am going to look for that Hatch Cookbook now. thanks for sharing! Looks like many of us enjoy the green chiles on hamburgers !!!

    DukeNElla wrote:
    Had lunch at the Pepper Pot last week and NEED to share something with you.... The "Hatch Chile" brand being sold in supermarkets are NOT from Hatch at all. I was sorely disappointed when I learned that. Apparently a Texan came in and bought the name. The Hatch Chile is NEVER canned. The families who own the chile fields in Hatch want the world to know that Hatch Chiles come in burlap sacks.... period!

    Sorry to drop the bad news...........


    Are you kidding! That's crazy. Well guess it's better to know now... they even put the NM flag on the can, dang-it!!!!

    chilipepper.gif Molly, you've got a great scratch cookbook, I actually got lost looking thru it myself. icon_lol.gif

    chilipepper.gif Bubonic -- YUM! Do you have that recipe posted? I'm going to try that Red Chile puree.... looks easy and a good one to start with. Thank you.

    Wooo hooo, I'm going to round me up some red peppers this weekend and have a fiesta
    Cook In Southwest
    Fri Feb 19, 2010 5:05 pm
    Food.com Groupie
    The Sonic green chile is an option that you can add to any of their burgers. At least it's an option in New Mexico.
    Vseward (Chef~V)
    Fri Feb 19, 2010 5:16 pm
    Food.com Groupie
    Have any of you ever eaten at the Owl Bar Cafe? They serve up a hefty chileburger!!!!

    Kelly, ask your DH.... it's not far from Socorro. icon_wink.gif
    Zeldaz
    Fri Feb 19, 2010 5:28 pm
    Food.com Groupie
    We were so disappointed in the Owl, heard so much about it and it didn't live up to its reputation. We thought their competitor across the the street, the Buckhorn, was much better, but the best green chile cheeseburgers we've had so far were in a real dump of a truck stop/diner on highway 10 south of Socorro, the Santa Fe Diner. Of course, we are still doing "research", so may change our minds. There's a little place in Las Cruces that even bakes its own burger buns, so we'll try that soon!
    The NM state tourism web site has an article and map of the "Green Chile Cheeseburger Trail" at
    http://www.newmexico.org/greenchilecheeseburger/
    Vseward (Chef~V)
    Fri Feb 19, 2010 5:49 pm
    Food.com Groupie
    Oh yes! That's it. .. The Buckhorn
    .. didn't that Guy do a throwdown with Bobby Flay? OMG, I'm officially obsessed icon_eek.gif
    Sweet Sass
    Fri Feb 19, 2010 9:21 pm
    Semi-Experienced "Sous Chef" Poster
    Hi
    I am a New Mexico native born and raised here. For several generations. My family's history is from Lincoln to white oaks, Ruidoso And I currently live in the LC aka Las Cruces icon_wink.gif
    billy the kid use to visit my great grandfather's father's ranch in Lincoln, he was 13 when billy the kid would visit. As told to me by my great grandfather, who was also sheriff of Lincoln county.
    I can remember when visiting my grandmother in Hondo Valley, how she could cook tortillas on the wood stove and roast green chile's, and lamb. and the venison my dad and uncles would hunt, time for feasting. The beans cooking on the stove.....the endless tamales. yum

    To make red chile sauce
    1. clean red chile pods and cut into small pieces
    2. boil water
    3. pour on top of red chile pods ( I soak over night)
    4. puree in blender with fresh garlic cloves, cumin (comino) W/ fresh water to cover, The water you soak your chiles in tends to get bitter.
    5. Melt butter, or lard and toast flour and add purred Red chile .... add chicken/beef/pork broth. (depends on what you are making with the red chile and if you have cooked the meat in advance to have the stock.) stir to the thickness you desire some prefer thin others thick, personal preference may vary

    From here you can make Tamales, Hueveos Rancheros,burritos, moles, chip dip, soups...bar-b que sauce.
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